Here is a simple, pantry-friendly recipe that makes a fantastic weeknight dinner: Roast Fish with White Beans and Calabrian Chiles. Flaky white fish is roasted on a bed of creamy cannellini beans with Castelvetrano olives, jarred Calabrian chiles, lemon, and fresh oregano. The beans soak up the bright, spicy, and savory juices, creating a comforting, flavorful one-pan meal with minimal cleanup.
This dish was born from a Monday-night scramble when the refrigerator was low on fresh produce. A fillet of halibut from the freezer and a few pantry staples—canned cannellini beans, olives, vinegar, and jarred Calabrian chiles—came together to make something memorable. Cannellini beans are a pantry hero: their soft, creamy texture absorbs the flavors around them, from the heat of chiles to the brightness of lemon and the tang of white wine vinegar.
Jarred Calabrian chiles are a standout ingredient here. If you enjoy a touch of heat, these oil-packed crushed chiles from Italy’s Calabria region bring a complex flavor and lively spice that enhances both simple and more elaborate dishes. In this recipe they add an addictive kick to the beans and complement the mild flavor of the fish. If you don’t have Castelvetrano olives, mild green olives or another favorite olive will work well. Likewise, halibut can be swapped for cod or salmon if you prefer.
This roast fish with white beans is quick to assemble, bakes in about 15 minutes, and serves four. It’s an excellent option for busy weeknights or for when you want an effortless yet satisfying meal that feels a little special.
Craving more fish recipes? Try these!
Creamy Poached Halibut with Leeks
Sheet Pan Miso-Marinated Cod with Broccolini
Green Curry Fish Parcels
Fish Puttanesca en Papillote
Roast Fish with White Beans and Calabrian Chiles
Ingredients
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large shallot, halved and thinly sliced (or 2 small shallots)
- 1/2 cup Castelvetrano olives, torn in half (or another mild green olive)
- 2 tbsp chopped Calabrian chiles (from the jar)
- 1/4 cup extra virgin olive oil, plus 1 tbsp for finishing
- 1/4 cup white wine vinegar
- 1 lemon, thinly sliced with seeds removed
- 1 tbsp oregano leaves, loosely chopped
- Kosher salt, to taste (about 1 tsp in the bean mixture)
- Black pepper, to taste (about 1/2 tsp in the bean mixture)
- 4 halibut fillets, 6–8 ounces each (substitute cod or salmon if desired)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9×13 baking dish or a 9×6 oval roasting dish, combine the drained cannellini beans, sliced shallot, torn olives, chopped Calabrian chiles, 1/4 cup olive oil, white wine vinegar, lemon slices, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss gently until the beans are evenly coated and the flavors are combined.
- Nestle the fish fillets into the bean mixture so each piece sits partly on the beans and partly on the dish. Drizzle the tops of the fillets with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.
- Place the dish in the preheated oven and bake until the fish is cooked through and flakes easily with a fork, about 12–15 minutes depending on thickness. The beans will be hot and infused with the citrus and chile flavors.
- Remove from the oven and let rest for a minute. Spoon beans and pan juices over the fish when serving. A squeeze of fresh lemon or a sprinkle of extra oregano makes a nice finishing touch.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4 people